Roasted Vegetable Orzo Salad

Preheat the oven to 425°F.

Chop the red and orange bell peppers, yellow summer squash, zucchini, and red pepper into 3/4 inch to 1 inch dice.

Drizzle the chopped vegetables with 1/4 to 1/3 cup of olive oil, ensuring they are well coated.

Add 1 teaspoon of salt and 1/2 teaspoon of smoked black pepper to the vegetables and toss to combine.

Spread the vegetables out on a baking sheet lined with foil.

Roast the vegetables in the oven until tender.

In a measuring cup, combine 2 1/2 teaspoons of lemon white balsamic vinegar, 1 teaspoon of salt, and 1 teaspoon of Dijon mustard.

Add 1/3 cup of roasted garlic olive oil to the vinegar mixture and stir to combine.

Cook the pasta al dente according to package instructions, then drain.

Dump the roasted vegetables into a bowl using the foil as a scoop.

Cube the Parmesan cheese and add it to the bowl with the vegetables.

Add 1/4 cup of pine nuts to the bowl.

Tear fresh basil leaves into strips and add them to the bowl.

Toss all ingredients together until well combined.

Equipment Needed

Spice Level:

Dietary